Do I have a cookie recipe for you guys today? These little whoopie pies have quickly moved into my top favorite list. Who knew that a brownie mix could turn into these cute chewy cookies? I love to make cake mix cookies like these Butterfinger Whoopie Pies. So, I decided to sub in a brownie mix and see what would happen.
So I made another batch of cookies, this time using a chocolate cake mix. Turns out, you really shouldn’t bake things when you are in a hurry. I messed up by forgetting some cream cheese, so those cookies turned out crumbly. It was either use the brownie cookies or take no cookies at all to the dinner we were going to in less than an hour.
I went ahead and made up the Reese’s White Chocolate Butter Cream because…well, because it has Reese’s in it. And you guys know how much I love my Reese’s. One bite and I almost went and hid in the closet with the bowl of frosting. Brownie cookies can be eaten plain right? This frosting…oh my word!!! I am drooling thinking about it again.
Turns out this frosting was made for thin, chewy brownie cookies. Here I could have saved 40 minutes by just sticking to my original plan. It’s a good thing cake mixes are not that expensive.
For the Brownie cookies
- 1 - 9x13 box brownie mix
- 1 egg
- 1/2 cup butter, melted
For the Reese's White Chocolate Butter Cream
- 3 ounces baking white chocolate
- 2 Tablespoons heavy whipping cream
- 1/2 cup butter, softened
- 1 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 12 regular sized Reese's Peanut Butter Cups, finely chopped
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment.
- In a mixing bowl, combine the brownie mix, egg, and butter until a dough forms.
- Roll the dough into 48 balls and bake for 8 minutes. Let cool completely.
- In a small saucepan, combine the white chocolate and whipping cream. Heat on low until melted and creamy. Let cool for about 5 minutes.
- In a mixing bowl, beat the butter and vanilla. Slowly add the powdered sugar and cooled chocolate. Beat until creamy.
- Add the chopped Reese's and beat on low for 1 minute. Spread on one side of cookie and top with another.
- Store cookies in an air tight container on the counter for 4-5 days.
Amount Per Serving:Calories: 227 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 146mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g